Homemade Soft Pretzel Recipe
User Reviews
5
Homemade Soft Pretzel Recipe
Description
The Homemade Soft Pretzel Recipe combines warm water, brown sugar, and active yeast to create a bubbly starter, followed by salt, melted butter, and flour kneaded into a smooth dough. After resting to double in size, the dough is rolled into ropes and twisted into pretzel shapes. Briefly boiling the shaped dough in a baking soda and water solution sets the crust, which bakes at a high temperature for a golden finish. The resulting pretzels have a tender, fluffy crumb contrasted by a shiny, slightly crisp exterior. Variations in shape allow customization, from traditional pretzels to bites or rods.
These pretzels can be served plain or brushed with melted butter and cinnamon sugar for a sweet option. They pair well with dips or as a snack. The dough's rising benefits from a warm, draft-free environment to ensure even fermentation. Leftovers keep well refrigerated up to four days and reheat effectively in the oven or microwave. Making pretzels a day ahead and reheating before serving is also convenient for preparation.
Small adjustments, such as slightly hotter water initially, help activate the yeast reliably. During kneading, adding flour as needed maintains a soft but non-sticky dough. The recipe offers a balance of flavors and textures with coarse kosher salt topping enhancing the finished pretzels.
Ingredients
- 2 cups water warm, between 110° and 115°
- 1 ½ tablespoons light brown sugar
- 1 active yeast packet
- 1 ½ teaspoons salt sea salt
- 3 ounces unsalted butter melted
- 5 ¼ cups all-purpose flour
- 1 tablespoon neutral cooking oil generic cooking oil
- ¾ cup baking soda 1 gallon of water
- ¾ cup water 1 gallon of water
- 1 egg yolk, whisked with 1 tablespoon cold water
- kosher salt coarse or sea salt, for topping
Instructions
- Preheat the oven to 450°.
- In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
- Add the hook attachment and turn the speed to low and pour in the salt and butter.
- Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
- Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
- Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
- To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
- Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for 30 seconds each and then place back on a cookie sheet tray lined with parchment paper or with a Silpat.
- Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
- Bake in the oven for 12 to 15 minutes or until golden brown.
Notes
- Use water slightly warmer (around 118°F) when activating yeast to help ensure proper fermentation.
- Shape pretzels in a variety of forms such as thick, thin, bite-sized, or rods according to preference.
- Add flour gradually during kneading to maintain a soft dough that is not sticky.
- Let dough rise in a warm, draft-free spot for even and prompt doubling in size.
- For sweet pretzels, brush with melted butter and sprinkle cinnamon sugar after baking.
- Reheat pretzels in a 350°F oven wrapped in foil for 5-6 minutes or microwave until hot.
- Prepare pretzels up to one day ahead and reheat before serving for convenience.
- Store wrapped in plastic in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pretzels
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 343mg | 14% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 177IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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